欢迎您来到山东御贤坊酒业有限公司!

山东御贤坊酒业有限公司
散酒生产厂家 质量保障

咨询热线
15552509300
0531-87520115
山东御贤坊酒业有限公司
当前位置:首页-御贤坊资讯-行业动态白酒的香型与工艺有什么关系?

白酒的香型与工艺有什么关系?

来源:http://www.sdyuxianfang.com/
日期:2022-05-20

香型与工艺表面上看,白酒的香型与其化学组分密切相关,这些化学组分都是发酵工艺的产物。因此,工艺不同,酒的化学组分不同,香型不同。反之,香型不同,工艺也不同,其化学组分也不同。影响酒的香型和化学组分的主要因素有:原料、制曲(糖化发酵剂)工艺、发酵酿酒工艺,操作、窖池结构、生产环境等,此外,还与贮存时间、贮存容器有关。化学组分前已介绍,现将香型与工艺的关系简述如下:
On the surface, the flavor of Baijiu is closely related to its chemical components, which are the products of fermentation process. Therefore, the chemical components and flavor types of wine are different with different processes. On the contrary, different flavor types, different processes, and different chemical components. The main factors affecting the flavor type and chemical components of liquor include: raw materials, koji making (saccharifying and fermenting agent) process, fermentation and brewing process, operation, pit structure, production environment, etc. in addition, it is also related to storage time and storage container. The chemical components have been introduced before, and the relationship between flavor type and process is briefly described as follows:
酱香型酒的代表茅台酒,原料有高梁(酿酒)、小麦(制大曲),大曲工艺是高温曲(60℃以上),原料清蒸,采用八次发酵八次蒸酒,用曲量大(1∶1.2),入窖前采用堆集工艺,窖池是石壁泥底等,贮存期3年以上。浓香型酒则不同,原料虽然是高梁、小麦,制大曲则是中温(55~60℃),原料混蒸混烧,采用周而复始的万年糟发酵工艺,用曲量为20%左右。窖池是肥泥窖,为丁己酸菌等微生物提供了良好的栖息地,并强调百年老窖。泸州特曲、五粮液都号称是数百年老窖酿成,贮存期为一年。清香型酒的代表汾酒,其原料除高梁外,制曲用大麦、豌豆,制大曲的温度较上两种低,不得超过50℃,并用清蒸工艺,地缸发酵等,贮存期也是一年。
Maotai liquor, the representative of Maotai flavor liquor, has sorghum (liquor making) and wheat (making Daqu). Daqu technology is high-temperature koji (above 60 ℃), raw materials are steamed, fermented for eight times and steamed for eight times, with a large amount of koji (1:1.2). Before entering the cellar, the stacking process is adopted, and the cellar is made of stone wall and mud bottom, with a storage period of more than 3 years. Luzhou flavor liquor is different. Although the raw materials are sorghum and wheat, the Daqu is made at medium temperature (55 ~ 60 ℃), the raw materials are steamed and burned together, and the fermentation process of ten thousand year lees is adopted repeatedly, with a starter consumption of about 20%. The pit is a fertilizer mud pit, which provides a good habitat for microorganisms such as butyric acid bacteria, and emphasizes the 100 year old pit. Luzhou Tequ and Wuliangye are said to have been brewed in hundreds of years old cellars, and the storage period is one year. Fen Liquor, the representative of Qingxiang liquor, is made of barley and peas except sorghum. The temperature of Daqu is lower than that of the above two kinds, and shall not exceed 50 ℃. Besides, it is made by steaming process and ground tank fermentation. The storage period is also one year.
米香型白酒其原料为大米,糖化发酵剂不是用大曲,而是传统的米小曲,发酵工艺特点属半液态法,而别的香型白酒多属固态法。发酵周期比用大曲的少1/5以上,仅7天左右,贮存期一般也较大曲酒少,仅3~6个月。
The raw material of rice flavor Baijiu is rice. Instead of Daqu, the saccharifying starter is traditional rice Xiaoqu. The fermentation process is characterized by semi-liquid method, while other flavor Baijiu is mostly solid-state method. The fermentation period is more than 1 / 5 less than that of Daqu, which is only about 7 days, and the storage period is generally large. There are only 3 ~ 6 months of Daqu liquor.
丰富多彩的其它香型白酒中,其工艺与上述4种香型不同,形成工艺绚丽多姿,各具特点,风格自成一家的门类。现仅列数种酒进行说明。名酒董酒则采用大小曲工艺,制曲加中草药,窖池既非肥泥、石窖,也不用地缸、瓦缸发酵,而是用白垩土与石灰和猕猴桃藤的汁来筑窖,采用串香工艺制得董酒。贵州的平坝窖酒、匀酒虽也是大小曲工艺,有的加中药,有的不加,有的串香,有的无,窖池与董酒又不同,是肥泥窖,酒的风格与董酒亦不相同。西凤酒也是其它香型,但其制曲原料与汾酒相同,用大麦和豌豆,制曲温度较高,达到60℃,用曲量13~16%,发酵不用地缸,用生泥窖,不强调老窖,发酵期比汾酒少10天,才10—11天。致使酿制出的西凤酒具有酸甜苦辣香的特点。“泸头酱尾”的兼香型,顾名思义,其工艺特点既有浓香型又有酱香型,如白云边酒。所以,有的厂家干脆按比例分别生产酱香型酒和浓香型酒,通过将这两种酒相互勾兑,制得兼香型酒。也就是说,勾兑的比例要恰当,否则非浓非酱,又非浓头酱尾,也就谈不上浓酱兼有的风格特色。
Among the rich and colorful Baijiu of other flavor types, its process is different from the above four flavor types, forming a category with colorful process, each with its own characteristics and style. Now only a few kinds of wine are listed for description. Dongjiu, a national famous liquor, adopts the technology of Daqu and Daqu, making koji and adding Chinese herbal medicine. The cellar is neither a fat mud or stone cellar, nor a ground tank or tile tank for fermentation. Instead, the cellar is built with chalk soil, lime and kiwi vine juice, and Dongjiu is made by the technology of cross fragrance. Although Pingba cellar wine and even wine in Guizhou are also Daqu and Daqu techniques, some add traditional Chinese medicine, some do not, some cross fragrance, and some do not. The cellar is different from Dong wine. It is a fat mud cellar, and the style of the wine is also different from Dong wine. Xifeng Liquor is also of other flavor types, but its starter making raw materials are the same as Fen Liquor. Barley and peas are used for starter making at a higher temperature of 60 ℃, and the starter amount is 13 ~ 16%. No ground tanks are used for fermentation, raw mud cellars are used, and old cellars are not emphasized. The fermentation period is 10-11 days less than Fen Liquor. As a result, Xifeng wine has the characteristics of sour, sweet, bitter and spicy. As the name suggests, the dual flavor type of "Lutou sauce tail" has both strong flavor and Maotai flavor, such as Baiyun Bian liquor. Therefore, some manufacturers simply produce Maotai flavor liquor and Luzhou flavor liquor in proportion. By blending the two kinds of liquor with each other, they can produce dual flavor liquor. In other words, the blending proportion should be appropriate, otherwise it is neither thick nor sauce, nor thick head and tail, so it is impossible to talk about the style characteristics of thick sauce.
综上所述,我们可以判断,白酒香型的划分是相对的,而不是的。凡酒虽同属一种香型,仍有自己的“小自由”,即个性,风格特点。有人把白酒的香型比成京剧的流派,既有梅、尚、荀、陈四大派,又允许四大流派中有支流,发展个性,形成新的流派,同时又允许四大流派之外,并存其它流派。一言蔽之,工艺与香型密切相关。随着科研的进步,工艺的改革,今后将会出现更多的新工艺,更多的新香型。
To sum up, we can judge that the classification of Baijiu flavor types is relative, not absolute. Although all wines belong to the same flavor type, they still have their own "little freedom", that is, personality and style characteristics. Some people compare the flavor of Baijiu to that of Peking Opera. There are four schools: Mei, Shang, Xun and Chen. They also allow some of the four schools to develop their personalities and form new schools. At the same time, they allow other schools to coexist in addition to the four schools. In a word, technology is closely related to flavor. With the progress of scientific research and the reform of technology, there will be more new technologies and new flavor types in the future.
本文的精彩内容由散白酒批发提供知识提供,本网站还有很多的精彩内容,更多的内容您可以点击进入:http://www.sdyuxianfang.com我们有专门的客服为您解答问题
The wonderful content of this article is provided by the knowledge provided by the wholesale of bulk Baijiu. There are many wonderful content on this website. You can click to enter more content: http://www.sdyuxianfang.com We have special customer service to answer your questions

相关新闻
相关产品

鲁公网安备 37010402000848号